Name: Poblano Cream Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 Tablespoon olive oil; ½ onion (rough chopped); 3 poblano peppers (about 1 pound); 2 tablespoons butter; 1/4 cup flour; 1 cup chicken broth; ½ cup sour cream; 2 cloves garlic (peeled); 1/2 teaspoon cumin; 1/2 teaspoon salt; Salt and pepper (to taste)

Jump to Recipe

Meet your new secret weapon in the kitchen: Poblano Cream Sauce! This vibrant, creamy green sauce brings just the right amount of smokiness and tang to anything it touches. You’ll love how easily it comes together with roasted poblanos, a handful of familiar pantry staples, and a touch of sour cream for that irresistible silkiness. Whether you’re looking to dress up chicken, drizzle over enchiladas, or add a sophisticated flair to taco night, this Poblano Cream Sauce is sure to earn a permanent spot in your rotation.

Poblano Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of simple ingredients transforms into such a show-stopping sauce. Every component has a job: building layers of flavor, adding body and richness, or bringing pure peppery color to your table. Here’s what you’ll need and why you shouldn’t skip a thing:

Poblano peppers: These are the star of the sauce, lending a slightly smoky, mild heat and a gorgeous green hue.
Olive oil: Helps the peppers and onions roast to tender, caramelized perfection.
Onion (½, rough chopped): Adds a savory, slightly sweet undertone that complements the poblanos beautifully.
Butter: Makes the base of the sauce rich and luscious.
Flour: Thickens the sauce, helping it cling beautifully to whatever you pair it with.
Chicken broth: Provides depth of flavor and a silky mouthfeel without being heavy.
Sour cream: The secret to a luxuriously creamy, tangy finish.
Garlic (2 cloves, peeled): Brings warmth and complexity.
Cumin: Adds an earthy, aromatic backbone to every bite.
Salt: Essential for pulling all those flavors together.
Salt and pepper (to taste): Offers the perfect finishing touch—taste as you go!

How to Make Poblano Cream Sauce

Step 1: Roast the Poblanos and Onion

Preheat your oven to 375 degrees. Slice your poblano peppers in half lengthwise and remove the seeds and membranes for a smooth, seed-free sauce. Toss the poblanos and chopped onions with olive oil and a little salt and pepper on a baking sheet, arranging the peppers skin side up for maximum blistering. Let them roast for 30 minutes, until the edges begin to char and the onions look golden and tender.

Step 2: Steam and Peel the Peppers

Once they’re roasted and irresistible, place the hot peppers in a plastic bag or cover a bowl tightly with plastic wrap. This little steam bath helps loosen those stubborn skins. After about 10 minutes, the peppers will be cool enough to handle. Gently peel off the tough, papery skin—it should slide off easily, leaving just the tender roasted flesh behind.

Step 3: Make the Creamy Sauce Base

While your peppers are cooling, melt the butter in a medium skillet over medium-high heat. Stir in the flour and whisk constantly, creating a roux. Cook it for a few minutes until it just starts to smell toasty and turns a pale golden color. Gradually whisk in the chicken broth, then let the mixture bubble away for 5 to 10 minutes until it thickens a bit, turning into a silky sauce base.

Step 4: Blend It All Together

It’s time for the magic moment! Scrape your creamy sauce base into a blender or food processor. Add the peeled poblanos, roasted onions, sour cream, garlic, cumin, and salt. Blend until perfectly smooth and vibrant green. Pause and taste—this is your chance to adjust the salt and pepper so your Poblano Cream Sauce is exactly how you love it.

How to Serve Poblano Cream Sauce

Garnishes

The finishing touches make a world of difference! Sprinkle your Poblano Cream Sauce with chopped cilantro, a few crumbles of cotija cheese, or some fresh lime zest for zippy brightness. Thinly sliced green onions or a scattering of roasted pepitas add color and crunch for special occasions.

Side Dishes

Let this sauce shine alongside Mexican rice, grilled vegetables, or warm tortillas. It’s a knockout on roasted chicken, spooned over pork chops, or as a decadent dip for crispy potatoes and chips. Serve with a zingy pickled cabbage slaw for amazing balance!

Creative Ways to Present

Put your own twist on dinner by drizzling Poblano Cream Sauce over enchiladas, tacos al pastor, or baked fish. Swirl a dollop into soups or scrambled eggs, or use it as a creamy base for breakfast burritos. For your next party, serve it as a dip or drizzled artistically on a serving platter as an edible canvas!

Make Ahead and Storage

Storing Leftovers

Simply transfer any extra Poblano Cream Sauce to an airtight container and refrigerate. It’ll keep beautifully for up to 5 days, making it ideal for meal prep or quick flavor boosts on busy nights. Stir before using in case it thickens or separates slightly in the fridge.

Freezing

You can freeze your Poblano Cream Sauce for up to two months without losing too much of its creamy texture. Pour it into freezer-safe containers, leaving a little space on top for expansion. Thaw overnight in the refrigerator before reheating to preserve the best consistency.

Reheating

Warm the sauce gently on the stove over low heat, stirring frequently to keep it smooth and silky. If it seems too thick, whisk in a splash of broth or milk until it returns to your preferred consistency. Microwave reheating works in a pinch—just zap it in short bursts and stir often to avoid overheating.

FAQs

Can I use jarred or canned poblanos instead of fresh?

You can, but for the absolute best flavor and vibrant color, nothing compares to roasting fresh poblanos! Jarred versions tend to be softer and less smoky, which changes the overall profile of your Poblano Cream Sauce.

Is there a vegetarian way to make this sauce?

Absolutely! Simply swap the chicken broth for vegetable broth and you’ll have a perfect vegetarian Poblano Cream Sauce, still every bit as rich and flavorful.

How spicy is Poblano Cream Sauce?

Poblano peppers are quite mild, with just a hint of gentle heat. The sauce reads more smoky and savory than spicy. If you want an extra kick, toss in a pinch of cayenne or a roasted jalapeño.

Can I make Poblano Cream Sauce ahead of time?

Yes! This sauce actually gets even better once it’s had a chance to sit for a bit in the fridge, allowing the flavors to mingle. Just reheat gently and stir before serving.

What dishes pair best with Poblano Cream Sauce?

It’s exceptionally versatile! You’ll love it drizzled over grilled chicken, tacos, enchiladas, breakfast burritos, or even as a creamy dip for tortilla chips. Just about anything savory can get a flavor boost from this sauce.

Final Thoughts

If you’re looking to liven up your meals with something special, I can’t recommend this Poblano Cream Sauce enough. Give it a try and watch how quickly it disappears at your table—you just might find yourself making it every week!

Poblano Cream Sauce Recipe

★★★★★

5 from 25 reviews

Author: Lila
Total Time: 1 hour
Yield: Makes about 2 cups 1x
Diet: Vegetarian

Print Recipe

Description

Creamy and flavorful, this Poblano Cream Sauce is a versatile and delicious addition to many dishes. Roasted poblano peppers, onions, and a blend of spices come together to create a rich and satisfying sauce that pairs perfectly with meats, vegetables, or pasta.

Instructions

Preheat and Roast the Peppers: Preheat the oven to 375 degrees. Slice the poblano peppers, toss with oil, onions, salt, and pepper, then roast for 30 minutes.
Prepare the Peppers: Steam the roasted peppers to loosen the skin, then peel away the skin and discard.
Make the Sauce: In a skillet, melt butter, add flour, whisk, then slowly add chicken broth and cook until thickened. Blend with roasted peppers, onions, sour cream, garlic, cumin, and salt until smooth.
Adjust Seasoning: Taste the sauce and adjust with salt and pepper as needed.

Notes

This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
For a spicier sauce, leave some of the poblano pepper seeds in when blending.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Sauce
Method: Roasting, Blending
Cuisine: Mexican